Best Spaghetti With Anchovy Olive Sauce Recipes

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SICILIAN SPAGHETTI



Sicilian Spaghetti image

If you love anchovies and pasta, this recipe is for you. It's quick, easy and very tasty. Serve with crusty Italian bread, if desired.

Provided by DIGGER2640

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 8

Number Of Ingredients 8

1 pound spaghetti
4 tablespoons olive oil
3 cloves garlic, crushed
1 (2 ounce) can anchovy fillets, chopped
1 cup fine bread crumbs
1 cup chopped fresh parsley
ground black pepper to taste
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, in a medium skillet, heat olive oil over medium heat and add garlic and anchovies to cook for about 2 minutes; stir constantly.
  • Stir in breadcrumbs and turn off heat. Add parsley and black ground pepper; mix together.
  • Toss anchovy sauce with hot pasta and sprinkle with cheese; serve.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 53.6 g, Cholesterol 7.1 mg, Fat 9.8 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 1.9 g, Sodium 516.3 mg, Sugar 2.5 g

SPAGHETTI WITH ANCHOVY OLIVE SAUCE



Spaghetti with Anchovy Olive Sauce image

Categories     Fish     Garlic     Olive     Pasta     Appetizer     Quick & Easy     Parsley     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 6

5 large garlic cloves, sliced thin
1/3 cup olive oil
a 2-ounce can flat anchovies, drained, patted dry, and chopped
3/4 cup pimiento-stuffed olives, rinsed, drained well, and chopped fine
1 cup finely chopped flat-leaf parsley leaves
1 pound spaghetti

Steps:

  • In a large heavy skillet (measuring at least 12 inches across top) cook garlic in oil over moderate heat, stirring, until pale golden. Add anchovies and cook, mashing them, until they dissolve into oil, about 1 minute. Stir in olives and parsley and remove skillet from heat.
  • In a kettle of salted boiling water cook spaghetti until al dente. Reserve 1 cup pasta cooking liquid and drain spaghetti in a colander. Add spaghetti and 1/2 cup reserved liquid to sauce. Heat pasta over moderate heat, stirring and tossing it and adding more reserved liquid as necessary, until it is coated well with sauce.

PASTA WITH 15-MINUTE GARLIC, OIL, AND ANCHOVY SAUCE



Pasta with 15-Minute Garlic, Oil, and Anchovy Sauce image

This version of aglio e olio (garlic and oil) sauce includes anchovies, red pepper flakes, and freshly toasted breadcrumbs, which add great flavor and a little crunch.

Provided by Mindy Fox

Categories     Pasta     Kid-Friendly     Quick & Easy     Parmesan     Anchovy     Small Plates

Yield 4-6 servings

Number Of Ingredients 10

1 pound spaghettini or spaghetti
Kosher salt
4 oil-packed flat anchovy fillets
6 large garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup plus 3 tablespoons olive oil, divided
1/2 cup finely chopped fresh flat-leaf parsley
1 cup panko (Japanese breadcrumbs) or coarse fresh breadcrumbs
Freshly ground black pepper
Freshly grated Parmesan (for serving)

Steps:

  • Cook spaghettini in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 3 Tbsp. pasta cooking liquid.
  • Meanwhile, cook anchovies, garlic, red pepper flakes, 1 cup oil, and a pinch of salt in a large skillet over medium-low heat, stirring occasionally, until anchovies dissolve and garlic is tender, 6-7 minutes (do not brown). Stir in parsley, then remove from heat.
  • While anchovy sauce is cooking, heat remaining 3 Tbsp. oil in a small skillet over medium. Add panko and cook, stirring often, until golden, about 5 minutes. Season with salt and pepper, then transfer to paper towels to cool.
  • Return pasta to pot. Stir in reserved pasta cooking liquid, then anchovy sauce and half of the panko mixture. Cook over medium, stirring constantly, until heated through, 1-2 minutes; season with salt and pepper. Serve topped with Parmesan and remaining panko mixture.

SPAGHETTI WITH OLIVE OIL, GARLIC AND ANCHOVIES



Spaghetti with Olive Oil, Garlic and Anchovies image

Categories     Fish     Garlic     Pasta     Quick & Easy     Bon Appétit

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 8

1/4 cup olive oil
4 large garlic cloves, minced
1 1 3/4- or 2-ounce can anchovy fillets, drained, chopped
8 ounces spaghetti
1 teaspoon fresh lemon juice
Freshly ground pepper
Chopped fresh Italian parsley
Freshly grated Parmesan cheese (optional)

Steps:

  • Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.
  • Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper. Divide between plates. Sprinkle generously with parsley. Serve, passing Parmesan separately if desired.

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